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beeen cooking with an extra weber grid, cheap at homedepot, and some firebrick splits for about 10 years now for raised grid direct and indirect. i have a rig as well, both do a descent job. its all about spending money and how much you want to spend. my rig is at home and the bricks at camp, the rig is nicer but the brick setup works well too

+1 with fishlessman-start with the grid and fire bricks. As you gain experience with your cooks you can then decide to spend the big $$ on all the after-market gear. You can also use the bricks as a heat deflector so now you have an indirect setup as long as you have two grids. the after-market stuff will be there should you choose to go that way-no hurry. Just an opinion and we all know what those are worth

Louisville; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win. Life is too short for light/lite beer.

I have a woo for my small BGE and have not cooked without it. For my large I use 3 half pieces of firebricks on the fire ring that way I can use my two-tier swing grate. I think its the best of both worlds from two great Eggcessory Stores.

Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.

I've never been able to track down the thread that I copied, but essentially it involved an extra grid, four carriage bolts, and several nuts and washers. I just took the one from my Weber Little Smokey, and rigged up the same setup. The beauty of it is that it's adjustable, just by unscrewing the nuts a bit, you can raise and lower the grid to whatever height you want. It's not the most stable platform, but for about 5 bucks in hardware, you can tinker around with different cooking levels. I like it because it nearly doubles the cooking surface. I'll probably end up getting a Woo down the road, but it was nice to see the benefit of a raised grid for dirt cheap.

Mickey - That is the Adjustable Rig - correct? I do like the concept, but doesn't that make the plate setter useless? I hate that I have that (i.e. spent money on it) and then wouldn't use it! Correct me if I am wrong on that one.

I think I saw the instructions for the DIY with u-bolts, will need to look to see if I can find that again.

@solson05&nbsp; Yep, that's the one! However, instead of setting the bolts down on the fire ring, I have mine rigged to rest on the grid below. It's a way to have two cooking surfaces, and I can use either for direct or indirect cooks.

I need some input from you egg users. I did some short ribs yesterday and this is how it did them. Covered them with ev olive oil, used a liberal amount of seasoning salt (my own concoction) and garlic powder, 1/4 cup water and Bone Sucking Sauce. Sealed all of this in alum. foil and put on 220 degree fire to cook with indirect heat low and slow. Because of some problems, we did not eat when planned and they were taken off the grill with an internal temp of 190 degrees. The alum foil had retained all the liquid so they were not dry but the were tough, but, tasty. I had hoped they would be tender. What did I do wrong? Belle's Dad

I need some input from you egg users. I did some short ribs yesterday and this is how it did them. Covered them with ev olive oil, used a liberal amount of seasoning salt (my own concoction) and garlic powder, 1/4 cup water and Bone Sucking Sauce. Sealed all of this in alum. foil and put on 220 degree fire to cook with indirect heat low and slow. Because of some problems, we did not eat when planned and they were taken off the grill with an internal temp of 190 degrees. The alum foil had retained all the liquid so they were not dry but the were tough, but, tasty. I had hoped they would be tender. What did I do wrong? Belle's Dad

if thats 220 dome its too low of a temp. also beef internals are higher than pork for tenderness, needed to be cooked to a higher internal

I have a woo for my small BGE and have not cooked without it. For my large I use 3 half pieces of firebricks on the fire ring that way I can use my two-tier swing grate. I think its the best of both worlds from two great Eggcessory Stores.

@Solson005 have you ever done two pizzas at the same time with that rig??

Funny you should ask @smokesniffer I just got done making dough for some tonight! I will post a picture here or create a new post. I like to start it on the bottom and finish it on the top higher on the dome. So it's more of a rotation than just putting two on at the same time, I only have one large stone and a smaller one for my small egg so I go without a stone to finish on the top tier.

Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.

I need some input from you egg users. I did some short ribs yesterday and this is how it did them. Covered them with ev olive oil, used a liberal amount of seasoning salt (my own concoction) and garlic powder, 1/4 cup water and Bone Sucking Sauce. Sealed all of this in alum. foil and put on 220 degree fire to cook with indirect heat low and slow. Because of some problems, we did not eat when planned and they were taken off the grill with an internal temp of 190 degrees. The alum foil had retained all the liquid so they were not dry but the were tough, but, tasty. I had hoped they would be tender. What did I do wrong? Belle's Dad

if thats 220 dome its too low of a temp. also beef internals are higher than pork for tenderness, needed to be cooked to a higher internal